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Aubergine and Yoghurt Dip

Ingredients

Freshly ground black pepper

4 medium aubergines

4 tbsp olive oil

2 cloves garlic, finely chopped

2 tsp ground cumin

2 tsp paprika

Salt

200g Greek natural yoghurt

6 tbsp finely chopped parsley

Method

Prick the aubergines all over with a fork, then put under a hot grill. Turn regularly, until the skin is black and the flesh soft. When cool enough to handle, peel, slice off their stems and roughly chop their flesh.

Meanwhile, heat the oil in a saucepan and gently fry the garlic until soft and golden. Mix in the chopped aubergine, spices and seasoning and cook gently for about 5 minutes. Then remove from the heat and tip into a bowl. Once cool, mix in the yoghurt and chopped parsley. Transfer into a container and chill until ready to go.

Serve as a dip for toasted slices of pitta bread and crunchy vegetables or as a sauce for grilled lamb or beef.